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October 26, 2014

A burning desire for spicy ramen

Mention the promise of free food and some people will do anything to get it, even if there is a catch. In the case of Sanji Ramen’s Hellfire Ramen Challenge, the catch is a very spicy one. Where does Hellfire Ramen’s spice level fall on a scale of one to 10? “It’s a 20 or…

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October 19, 2014

Get up in this grill

In one of his songs, Jimmy Buffet sings, “I was hungry and went out for a bite.” Anyone with an empty stomach should heed his words. And Camellia Buffet, the all-you-can-eat Korean yakiniku restaurant tucked off McCully, is just that haven for the hungry. The buffet certainly boasts a multitude of ingredients. There is a…

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The ideal dim sum playground

Food is often defined by flavor, but let’s not forget about texture. Crumbly, velvety, or gooey, food is meant to be felt as much as tasted. With its myriad of shapes, preparation and ingredients, Chinese dim sum is an ideal playground to explore food’s tactile nature, and Jade Dynasty Seafood Restaurant has a few new…

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October 5, 2014

Healthy eating for the ‘grill’ of it

After hitting the gym, the surf or the park, chances are you’ve worked up quite an appetite for something healthy, delicious and available in a flash. But it can be hard to find this trio of qualities, especially in fast food. Thankfully, the husband-and-wife team behind GRYLT, Allen and Mayu Farinas, have the solution. (And…

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September 28, 2014

A dinner menu that’s happily ever after

Let’s start with dessert first this time, because it’s hard to ignore a purple pancake. YogurStory’s Ube Pancakes ($12) are uber purple. They are so eye-poppingly purple they deserve to be marveled at. Violet syrup enriched with ube (a Filipino yam) and coconut milk enrobes the fluffy cakes and forms bright pools. You’ll want to…

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September 21, 2014

Even steak gets better with age

Why complicate things? Food doesn’t have to be complex to be delicious, especially when it consists of fine ingredients. Such is the sentiment of restaurateur Wolfgang Zwiener. His steakhouses from Manhattan to Tokyo pay tribute to the simple things in life — salt, pepper, olive oil, some butter, fresh vegetables and proteins — coming together…

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September 14, 2014

Bread that deserves a standing ‘dough-vation’

Anyway you slice it, nothing beats a crusty loaf of artisan bread fresh from a European-style bakery, especially a rustic sour dough. With a chewy crust, dense interior and rich taste, Miche Bread ($5.85) from Fendu Boulangerie is just that. Though bread is usually cast in a supporting role — as a vehicle for sandwich…

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September 7, 2014

Getting on the good side of ribs’ master shredders

Finger-licking backyard-barbecue style grinds await at Kau Kau Grill. The traveling food truck is just the spot to fire up your appetite for proteins so tender there’s no need for a knife. Dig a fork into the truck’s signature ribs and you’ll see: the meat easily shreds into saucy chunks. But who needs utensils? Eating…

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August 31, 2014

Flavors that are ready to mingle

There are no mixed messages here. Asian Mix is the destination for high quality Asian fare that’s ready in a jiff. Its owner, the ever cheerful and amiable Daniel Leung, shares three of his customers’ favorites. Though the eatery is host to a variety of dishes, Roast Duck Hong Kong Style ($12, half) is a…

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August 24, 2014

Merits of marination

Marinades pull double duty in the kitchen: they tenderize and enhance flavor. For Sue Maiava, co-owner of Lili’s BBQ, “enhance” is the key word, and her marinade recipes do just that. They bring out meat’s goodness, without overpowering it. Maiava uses recipes gleaned from her previous 16 years of experience working in a local Korean…

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